Vegan Cauliflower Mash with Balsamic Beets
This Vegan Cauliflower Mash with Balsamic Beets is a creamy, dairy-free side dish that pairs silky cauliflower puree with sweet, tangy roasted balsamic beets. Naturally plant-based, gluten-free, and lower in carbs than traditional mashed potatoes, this vibrant Vegan Cauliflower Mash with Balsamic Beets is perfect for holidays or cozy weeknight dinners.
Ingredients
- For the Cauliflower Mash:
- 1 large head cauliflower cut into florets
- 2 tablespoons olive oil
- 2 cloves garlic
- ¼ cup unsweetened plant-based milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon nutritional yeast optional
- For the Balsamic Beets:
- 3 medium beets peeled and cut into wedges
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Optional Garnish:
- Fresh thyme or rosemary
- Extra balsamic glaze
- Drizzle of olive oil
Instructions
- Preheat Oven
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Roast the Beets
- Toss beet wedges with olive oil, salt, and pepper.
- Spread evenly on baking sheet.
- Roast for 30–35 minutes, flipping halfway through.
- During the last 5 minutes, drizzle balsamic vinegar over the beets.
- Continue roasting until fork-tender and slightly caramelized.
- Remove and set aside.
- Cook the Cauliflower
- Bring a large pot of salted water to a boil.
- Add cauliflower florets and garlic cloves.
- Boil for 12–15 minutes until very tender.
- Drain thoroughly and let sit in colander for 2–3 minutes to remove excess moisture.
- Blend the Mash
- Transfer cauliflower and garlic to a food processor or high-speed blender.
- Add olive oil, plant-based milk, salt, pepper, and nutritional yeast (if using).
- Blend until smooth and creamy.
- If needed, add plant milk 1 tablespoon at a time to reach desired consistency.
- Assemble
- Spread cauliflower mash onto a serving platter.
- Spoon balsamic beets over the top.
- Garnish with fresh herbs or a light drizzle of olive oil.
- Serve warm.
Notes
- Drain cauliflower well to avoid watery mash.
- Boil cauliflower until very soft for the smoothest texture.
- Avoid overcrowding beets to ensure proper caramelization.
- If mash becomes too thick when reheating, stir in a splash of plant milk.
- Store components separately for best texture.
- Freezing is possible, though texture may soften slightly.